MLS Health and Nutrition Research
Vol. 2 Núm. 2 (2023)
ISSN: 2952-2471
Evaluación sensorial y propiedades fisicoquímicas de yogur firme fortificado con proteínas de lupino andino (lupinus mutabilis)
Publicado Jul 3, 2023
Resumen
El objetivo fue evaluar las características sensoriales y propiedades fisicoquímicas del yogur rico en proteínas fortificado con concentrado proteico de chocho andino (Lupinus mutabilis). Se obtuvieron formulaciones con 0,5; 1 y 1,5% de concentrado proteico (69% de proteínas, 4% de grasas y 21% de carbohidratos) utilizando un cultivo iniciador comercial y leche de vaca. Se evaluó aceptabilidad de color, aroma, textura y gusto con escala hedónica de 9 puntos y 100 adultos con edades entre 18-59 años. Los participantes seleccionaron los atributos más convenientes para describir los yogures utilizando la prueba CATA (Check-All-That-Apply). Se evaluó la composición química, el pH y la acidez, así como las propiedades texturales. Resultados: El yogur con 0,5% de concentrado de proteína de lupino fue aceptable; al adicionarse al 1 y 1,5%, se incrementó el amargor, gusto residual y astringencia de las formulaciones. Los valores de pH y contenido de ácido láctico en los productos fortificados fueron similares a la muestra de control, sin embargo, la sinéresis fue menor. El yogur con 0,5% de concentrado de proteína de chocho mostró mayor firmeza y menor adhesividad. La adición de frutas, cereales o miel podría ser una estrategia para aumentar la aceptabilidad según la percepción de los participantes. El uso de yogur como aderezo en ensaladas también podría ser una forma novedosa de consumo. Los yogures tipo firme fortificados con proteínas de chocho andino podrían ser alternativas para aumentar la ingesta diaria de proteínas, sin embargo se deben optimizar algunas propiedades sensoriales
Palabras clave:
yogur, legumbre, proteínas, características sensoriales
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Ramón, A. (2023). Evaluación sensorial y propiedades fisicoquímicas de yogur firme fortificado con proteínas de lupino andino (lupinus mutabilis). MLS Health and Nutrition Research, 2(2). https://doi.org/10.60134/mlshnr.v2i2.2153
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(13) Chen X, Singh M, Bhargava K y Ramanathan R. Yogurt fortification with chickpea (Cicer arietinum) flour: physicochemical and sensory effects. JAOCS Journal of the American Oil Chemists’ Society. 2018; 95 (8): 1041–1048. https://doi.org/10.1002/aocs.12102.
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(22) Musco N, Cutrignelli MI, Calabro S, Tudisco R, Infascelli F, Grazioli R, Lo Presti V, Gresta F y Chiofalo B. Comparison of nutritional and antinutritional traits among different species (Lupinus albus L., Lupinus luteus L., Lupinus angustifolius L.) and varieties of lupin seeds. Journal of Animal Physiology and Animal Nutrition, 2017; 101 (6) : 1227–1241
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(26) Capozzi F, Magkos F, Fava F, Milani GP, Agostoni C, Astrup A & Saguy IS. A multidisciplinary perspective of ultra-Processed foods and associated food processing technologies: a view of the sustainable road ahead. Nutrients. 2021, 13: 3948. https://doi.org/10.3390/nu13113948
(27) Curti CA, Carvalho Fino L, La Madrid Olivares AP, Ribeiro APB, da Cunha DT, Vinderola G, Costa Antunes AE & Ramón, AN. The addition of Andean lupin (Lupinus mutabilis) protein concentrate enhances the nutritive value and the antioxidant activity of yoghurt. Revista Española de Nutrición Humana y Dietética. 2022; 26 (1): e1406. https://doaj.org/article/69d84c888c1b42dfa553d7b600f7cace
(28) Schindler S, Wittig M, Zelena K, Krings U, Bez J, Eisner P & Berger RG. Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius). Food chemistry. 2011; 128 (2): 330-337.: https://doi.org/10.1016/j.foodchem.2011.03.024
(29) MacFie HJH, Thomson DMH & Piggot JR. Sensory analysis of foods. 1988 (2nd ed) London. Elsevier
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(34) Fiszman SM, Lluch MA & Salvador A. Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties. International Dairy Journal. 1999; 9 (12): 895-901. https://doi.org/10.1016/S0958-6946(00)00013-3
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(38) Shuyun L, Hanju S, Gang M, Tao Z, Lei W, Hui P, Xiao P, Lingyan G. Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Frontiers in Nutrition. 2022; 9: 1 -14 https://www.frontiersin.org/articles/10.3389/fnut.2022.973677
(39) Maruyama S, Lim J & Streletskaya NA. Clean Label Trade-Offs: A Case Study of Plain Yogurt. Frontiers in Nutrition. 2021; 8: 704473. https://doi.org/10.3389/fnut.2021.704473
(40) Pahariya P. Effects of yogurt fortification with different legumes protein on the physio-chemical , microbiological , and rheological properties. Electronic Theses and Dissertations. 2018.: https://openprairie.sdstate.edu/etd/2686/
(2) ANMAT. Administración Nacional de Medicamentos, Alimentos y Tecnología Médica. Códico Alimentario Argentino. 2023. [en línea]. [Consultado el 16 de febrero de 2023] https://www.argentina.gob.ar/anmat/codigoalimentario
(3) Jørgensen CE, Abrahamsen RK, Rukke EO, Hoffmann TK, Johansen AG & Skeie SB. Processing of high-protein yoghurt–A review. International Dairy Journal. 2019; 88:42-59. https://doi.org/10.1016/j.idairyj.2018.08.002
(4) Boirie Y, Dangin M, Gachon P. Vasson, MP, Maubois, JL & Beaufrère B. Slow and fast dietary proteins differently modulate postprandial protein accretion. Proceedings of the National Academy of Sciences of the United States of America.1997; 94:14930-14935. https://doi.org/10.1073/pnas.94.26.14930
(5) Benelam B. Satiation, satiety and their effects on eating behaviour. Nutrition Bulletin. 2009; 24: 126. https://doi.org/10.1111/j.1467-3010.2009.01753.x
(6) Lee WJ y Lucey JA. Formation and physical properties of yoghurt. Asian-Australian Journal of Animal Science. 2010; 23 (9): 1127–1136. https://www.animbiosci.org/upload/pdf/23-149.pdf
(7) Lucey JA. Cultured dairy products: An overview of their gelation and texture properties International Journal of Dairy Technology 2004, 57: 77-84. https://doi.org/10.1111/j.1471-0307.2004.00142.x
(8) Goldstein N & Reifen R. The potential of legume-derived proteins in the food industry. Grain & Oil Science and Technology. 2022; 5 (4): 167-178. https://doi.org/10.1016/j.gaost.2022.06.002
(9) Ahmad I, Hao M, Li Y, Jianyou Z, Yuting D & Lyu F. Fortification of yogurt with bioactive functional foods and ingredients and associated challenges-A review. Trends in Food Science & Technology. 2022; 129 :558-580. https://doi.org/10.1016/j.tifs.2022.11.003
(10) Reddy NR, Pierson MD, Sathe SK, & Salunkhe DK. Legume-based fermented foods: their preparation and nutritional quality. Critical Reviews in Food Science and Nutrition 1982; 17 (4) : 335-70. https://doi.org/10.1080/10408398209527353
(11) Samtiya M, Aluko RE & Dhewa T. Plant food anti-nutritional factors and their reduction strategies: an overview. Food Production, Processing and Nutrition, 2020; 2 (6). https://doi.org/10.1186/s43014-020-0020-5
(12) Agil R, Gaget A, Gliwa J, Avis TJ, Willmore WG y Hosseinian F. Lentils enhance probiotic growth in yogurt and provide added benefit of antioxidant protection. LWT-Food Science and Technology. 2013 50 (1): 45–49. https://doi.org/10.1016/j.lwt.2012.07.032.
(13) Chen X, Singh M, Bhargava K y Ramanathan R. Yogurt fortification with chickpea (Cicer arietinum) flour: physicochemical and sensory effects. JAOCS Journal of the American Oil Chemists’ Society. 2018; 95 (8): 1041–1048. https://doi.org/10.1002/aocs.12102.
(14) Zare F, Boye JI, Orsat V, Champagne C y Simpson BK. Microbial, physical and sensory properties of yogurt supplemented with lentil flour. Food Research International. 2011;44(8): 2482–2488. https://doi.org/10.1016/j.foodres.2011.01.002.
(15) Carvajal-Larenas FE, Linnemann AR, Nout MJR, Koziol M & Van Boekel MAJS. Lupinus mutabilis: composition, uses, toxicology, and debittering. Critical Reviews in Food Science and Nutrition. 2016; 56 (9). 1454-1487.: https://doi.org/10.1080/10408398.2013.772089.
(16) Wolko B, Clements JC, Naganowska B, Nelson MN y Yang H. Lupinus. En C. Kole (Ed.) Wild crop relatives: genomic and breeding resources. Legume crops and forages Springer-Verlag Berlin Heidelberg. 2011; 153–206.
(17) Atchison GW, Nevado B, Eastwood RJ, Contreras-Ortiz N, Reynel C, Madriñán S y Filatov DA (). Lost crops of the Incas: origins of domestication of the Andean pulse crop tarwi, Lupinus mutabilis. American Jouirnal of Botany, 2016; 103 (9) : 1–15.
(18) Noort M Van De (). Lupin: an important protein and nutrient source. En L. Nadathur, L. Sudarshan, W. Janitha y L. Scanlin (Eds.) Sustainable Protein Sources. Academic Press. 2016; 165–184.
(19) FAOSTAT. 2019. Disponible en: http://www.fao.org/faostat/es/
(20) Gabur I, Simioniuc DP. Pearl lupin (Lupinus mutabilis): a neglected high protein and oil content crop. Neglected and Underutilized Crops. 2023: 413-436. Chapter 6.: https://doi.org/10.1016/B978-0-323-90537-4.00015-6.
(21) Campos D, Chirinos R, Gálvez Ranilla L & Pedreschi R. Bioactive potential of Andean fruits, seeds, and tubers. Advances in Food and Nutrition Research. 2018; 84 : 287-343 https://doi.org/10.1016/bs.afnr.2017.12.005.
(22) Musco N, Cutrignelli MI, Calabro S, Tudisco R, Infascelli F, Grazioli R, Lo Presti V, Gresta F y Chiofalo B. Comparison of nutritional and antinutritional traits among different species (Lupinus albus L., Lupinus luteus L., Lupinus angustifolius L.) and varieties of lupin seeds. Journal of Animal Physiology and Animal Nutrition, 2017; 101 (6) : 1227–1241
(23) Carvajal-Larenas F. Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products–a Review. Czech Journal of Food Sciences. 2019; 37 (5) : 301-311. https://cjfs.agriculturejournals.cz/artkey/cjf-201905-0001_nutritional-rheological-and-sensory-evaluation-of-lupinus-mutabilis-food-products-a-review.php.
(24) Carvajal-Larenas FE, Nout MJR, Boekel MAJS, Koziol M y Linnemann AR. (). Modelling of the aqueous debittering process of Lupinus mutabilis Sweet. LWT-Food Science and Technology. 2013; 53 (2): 507–516
(25) Vieira ED, Styles D, Sousa S, Santos C, Gil AM, Gomes AM & Vasconcelos MW. Nutritional, rheological, sensory characteristics and environmental impact of a yogurt-like dairy drink for children enriched with lupin flour. International Journal of Gastronomy and Food Science. 2022; 30: 100617.: https://doi.org/10.1016/j.ijgfs.2022.100617
(26) Capozzi F, Magkos F, Fava F, Milani GP, Agostoni C, Astrup A & Saguy IS. A multidisciplinary perspective of ultra-Processed foods and associated food processing technologies: a view of the sustainable road ahead. Nutrients. 2021, 13: 3948. https://doi.org/10.3390/nu13113948
(27) Curti CA, Carvalho Fino L, La Madrid Olivares AP, Ribeiro APB, da Cunha DT, Vinderola G, Costa Antunes AE & Ramón, AN. The addition of Andean lupin (Lupinus mutabilis) protein concentrate enhances the nutritive value and the antioxidant activity of yoghurt. Revista Española de Nutrición Humana y Dietética. 2022; 26 (1): e1406. https://doaj.org/article/69d84c888c1b42dfa553d7b600f7cace
(28) Schindler S, Wittig M, Zelena K, Krings U, Bez J, Eisner P & Berger RG. Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius). Food chemistry. 2011; 128 (2): 330-337.: https://doi.org/10.1016/j.foodchem.2011.03.024
(29) MacFie HJH, Thomson DMH & Piggot JR. Sensory analysis of foods. 1988 (2nd ed) London. Elsevier
(30) Ares G & Jaeger SR. Check-all-that-apply (CATA) questions with consumers in practice: Experimental considerations and impact on outcome. In Rapid sensory profiling techniques. 2023: 257-280. Woodhead Publishing. https://doi.org/10.1533/9781782422587.2.227.
(31) Morell, P., Piqueras-fiszman, B., Hernando, I. y Fiszman, S. How is an ideal satiating yogurt described? A case study with added-protein yogurts. Food Research International. 2015;78: 141–147. https://doi.org/10.1016/j.foodres.2015.10.024
(32) Association of Analytical Communities methodology. Official methods of analysis of the AOAC International. Arlington, VA, USA (sixteenth ed.). 1995.
(33) Antunes AE, Antunes AJ & Cardello HM. Chemical, physical, microstructural and sensory properties of set fat-free yogurts stabilized with whey protein concentrate. Milchwissenschat. 2004; 59: 161-165. http://repositorioslatinoamericanos.uchile.cl/handle/2250/1241714
(34) Fiszman SM, Lluch MA & Salvador A. Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties. International Dairy Journal. 1999; 9 (12): 895-901. https://doi.org/10.1016/S0958-6946(00)00013-3
(35) Di Rienzo JA, Casanoves F, Balzarini MG, Gonzalez L, Tablada M. y Robledo, YC. InfoStat. 2018. InfoStat Group.
(36) Cichońska P, Ziarno M. Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics. Microorganisms. 2021; 10 (1): 91. Disponible en: https://doi.org/10.3390/microorganisms10010091
(37) Temussi PA. Natural sweet macromolecules: how sweet proteins work. Cellular and Molecular Life Sciences. 2006; 63: 1876–1888. Dhttps://doi.org/10.1007/s00018-006-6077-8.
(38) Shuyun L, Hanju S, Gang M, Tao Z, Lei W, Hui P, Xiao P, Lingyan G. Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Frontiers in Nutrition. 2022; 9: 1 -14 https://www.frontiersin.org/articles/10.3389/fnut.2022.973677
(39) Maruyama S, Lim J & Streletskaya NA. Clean Label Trade-Offs: A Case Study of Plain Yogurt. Frontiers in Nutrition. 2021; 8: 704473. https://doi.org/10.3389/fnut.2021.704473
(40) Pahariya P. Effects of yogurt fortification with different legumes protein on the physio-chemical , microbiological , and rheological properties. Electronic Theses and Dissertations. 2018.: https://openprairie.sdstate.edu/etd/2686/
